Servings Prep Time
6-8people 30minutes
Cook Time
90minutes
Servings Prep Time
6-8people 30minutes
Cook Time
90minutes
Ingredients
Curry chicken pie
  • 1large Whole chickenapprox. 1,5kg
  • 2large Onionspeeled and sliced
  • 4 Garlic clovespeeled and minced
  • 5cmpiece ginger, peeled and grated
  • 30ml Pakco curry paste
  • 15ml Hinds Mixed herbs
  • 15ml Hinds parsley
  • 1liter prepared chicken stock
  • 2tins Rhodes quality mixed veg, drained and rinsed
  • 2packets puff pastry,
Spicy rice
  • 3cups basmati rice
  • 30ml Hinds spice for rice
  • 15ml Pakco curry paste
  • 1 red pepper, deseeded and cubed
  • 1 yellow pepper, deseeded and cubed
  • 1 green pepper, deseeded and cubed
  • 1 red onionpeeled and chopped
  • 4garlic cloves, peeled and minced
  • 100grams Butter
  • Willow Creek coriander olive oil
Butternut and peach pie
  • 1cup SASKO cake flour
  • 15ml baking powder
  • Pinch of salt
  • 3 eggs
  • 1cup brow sugar
  • 1cup Full cream milk
  • 1cup cream
  • 3cups cooked and mashed butternut
  • 45ml butter, melted
  • 1tin Rhodes quality peach slices, drained
  • 1tin Ideal milk
  • 1cup sugar
  • 10ml Vanilla essence
Chocolate pancake stack
  • 1kg SASKO pancake, waffle and flapjack bake mix,
  • 1cup cocoa powder
  • 5ml instant coffee powder, dissolved in some boiling water
  • 125grams Hinds custard powder
  • 1liter Full cream milk
  • 3/4cup brown sugar
  • 10ml Vanilla essence
  • Zest and juice of 1 orange
  • 300grams dark chocolate
  • 300ml cream
  • 10ml dried chilli flakes
Instructions
Curry chicken pie
  1. Place the onions in a prepared, deep oven dish.
  2. Mix the garlic, ginger, curry paste and herbs together and rub the chicken with the mix.
  3. Place the chicken on top of the onions, add the stock into the dish and cover with foil.
  4. Place in the oven for 45 minutes to an hour until the chicken is cooked.
  5. Remove the chicken and onions and pour the stock into a pot and reduce until thickened. Keep aside.
  6. Remove the meat from the bones and mix the the onions, thickened stock and mixed vegetables.
  7. Place in a prepared oven dish and cool down.
  8. Roll out the puff pastry and place one roll over the meat.
  9. Tuck in the sides and use the other roll to decorate your pie.
  10. Brush the pastry with some beaten egg and bake for 30-35 minutes or until bubbling and golden brown. Serve hot!
Ultimate spicy rice
  1. Soak the rice for 20 minutes, strain and pour into boiling, salted water and cook for 5 minutes. Strain, mix with the spice for rice and keep aside.
  2. Fry the onion and garlic in the butter and enough olive oil until lightly browned.
  3. Add the peppers and curry paste and cook for a few minutes.
  4. Mix the rice with the onion mix and season to taste. Keep warm.
Butternut and peach pie
  1. Sieve the flour, baking powder and salt together.
  2. Whisk the eggs and sugar together until light and fluffy.
  3. Mix the milk, cream, butternut and butter together.
  4. Mix everything together and pour into a prepared baking dish.
  5. Arrange the peach slices on top and bake for 25-30 minutes until golden brown.
  6. Pour the Ideal milk into a saucepan and bring to a boil.
  7. Add the sugar and cook until dissolved.
  8. Add the vanilla and pour the sauce over the pie once it comes out of the oven. Keep warm.
Chocolate pancake stack
  1. Place the pancake bake mix in a bowl and add the cocoa powder. Mix through.
  2. Mix the wet ingredients according to the packaging with the coffee and mix everything together.
  3. Bake pancakes until all the batter is finished.
  4. Heat 3/4 of the milk in a saucepan.
  5. Mix the custard powder, sugar and the rest of the milk together.
  6. Add the warmed milk and place back into the saucepan.
  7. Whisk until thickened and add the vanilla and orange zest and juice. Cool down.
  8. Warm the cream until just boiling and pour over the chocolate.
  9. Let it stand for 10 minutes and whisk until smooth.
  10. Add the chilli, mix through and keep aside.
  11. Once all the pancakes are baked, fill each one with the orange custard, roll up tight, stack on a plate and drizzle over the chocolate chilli sauce.